For
Arhar Dal (Soaked for 2 hrs)
Oil
Onion chopped
Tomato chopped
Mixed Vegetables chopped -
Drumsticks, ghiya, Brinjals,
Red Pumpkin
Boiled Water
Tamarind pulp, Green Chilli,
Sambhar Masala, Salt, Jaggery,
Rai, Asafoetida. Curry leaves,
Coriander powder, Turmeric,
Red chilli powder
0.2 kg
200 g
2 tbsp
1 medium
1 medium
1 cup
400 mL
As per taste
16
1. In MWS bowl add milkmaid and butter and beat well. add dry fruits,
crushed biscuits, coco powder, essence and mix. Select menu and press
start.
Condensed milk
For
Butter
Almonds, wallnuts
Crushed biscuits
Vanilla essence
Coco powder
70 g
0.1 kg
3 tbsp
20 g
1/2 cup
1 tsp
3 tbsp
For
Milk
Milkmaid
Seviyan (roasted)
Badam, Pista pieces
Kesar, Elaichi powder
0.1 kg
100 mL
150 mL
20 g
2 tbsp
2 tbsp
0.2 kg
200 mL
200 mL
40 g
3 tbsp
3 tbsp
0.3 kg
300 mL
300 mL
60 g
4 tbsp
4 tbsp
1. In MWS glass bowl add milk, milkmaid and mix well. Select menu and
weight and press start.
2. When beeps, add badam, pista pieces, kesar, elaichi powder and
seviyan. Mix well and press start.
3. When beeps, mix it well. Add more milk (if required) &press start. Stand
for 5 minutes. Serve hot or chilled.
Note:
The bowl should be filled at 1/4 level of the total volume.
Indian Rasoi
Indian Cuisine
Menu
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
IC-6
Sambhar
0.2 kg
1. Soak dal for 2 hours, In MWS bowl take dal, turmeric, onion, green chilli,
tomato, mix vegetables and boiled water. Select menu and press start.
2. When beeps, in another MWS bowl take oil, rai, asafoetida, curry
leaves, coriander powder, red chilli powder. Press start.
3. When beeps, mash dal very well and add to tadka. Add tamarind pulp
sambhar masala, jaggery and some water (if required). Press start.
Stand for 5 mins. Garnish with coconut and coriander leaves and serve
with Idli.
Indian Rasoi
Menu
Instructions
Utensil:
Microwave safe (MWS) bowl
Method:
Weight Limit
SC-1
Instant Brownie
0.1 kg
Sweet Corner
Menu
Instructions
Utensil:
Microwave safe (MWS) glass bowl
Method:
Weight Limit
SC-2
Kheer
0.1~0.3 kg
Besan
For
Ghee (melted)
Powder Sugar
Elaichi Powder
100 g
0.1 kg
3 tbsp
50 g
1/2 tsp
200 g
0.2 kg
5 tbsp
100 g
1 tsp
300 g
0.3 kg
7 tbsp
150 g
1 tsp
For
Suji
Ghee (melted)
Water
Sugar
Cashewnuts, Kishmish, Kesar,
Elaichi powder
0.1 kg
100 g
2 tbsp
300 mL
100 g
As per taste
0.2 kg
200 g
3 tbsp
600 mL
200 g
0.3 kg
300 g
4 tbsp
900 mL
300 g
Menu
Instructions
Utensil:
Microwave safe (MWS) glass bowl
Method:
Weight Limit
SC-3
Suji Halwa
0.1~0.3 kg
1. In MWS glass bowl take suji, add ghee mix it together, select menu and
press start.
2. When beeps, mix well. Allow to cool. Add water (½ of mentioned
amount) and sugar. Press start.
3. When beeps, mix well and add remaining water, cashewnuts, kishmish,
kesar and elaichi powder. Press start. Stand for 5 minutes. Serve hot.
Menu
Instructions
Utensil:
Microwave safe (MWS) glass bowl
Method:
Weight Limit
SC-4
Besan Ladoo
0.1~0.3 kg
1. In MWS glass bowl take besan and ghee. Select menu and weight and
press start.
2. When beeps, stir it and press start.
3. When beeps, stir again and press start.
4. Allow to cool. Add powdered sugar and elaichi powder. Mix it well and
make a ladoo of same size.
Note:
For binding the ladoo use ghee.
Summary of Contents for MS2043DB
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